Roasted Tomato Ketchup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ripe tomatoes - cored and quartered and roasted
3 tablespoons	45ml	Olive oil - divided
1 tablespoon	15ml	Onion - finely diced (medium)
2		Garlic - finely diced
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Allspice
		Salt and freshly ground pepper

Recipe Instructions

Preheat the oven to 350F. Toss the tomatoes in 1 tablespoon of the olive oil and place on a baking sheet. Roast in the oven for 10 to 15 minutes or until soft. Transfer the tomatoes to a food processor and process until smooth. Strain the tomatoes, pressing against the solids with a wooden spoon to extract as much pulp and juice as possible. Heat the remaining olive oil in a medium saucepan over medium heat and saute the onions and garlic until translucent. Add the tomato puree and remaining ingredients and continue cooking, uncovered for 25 to 30 minutes, stirring occasionally until thick.

Posted to the BBQ List on July 8, 1998 by Kit Anderson <[email protected]>

Source:
Hot Off the Grill with Bobby Flay

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